Oat: Current state and challenges in plant-based food applications

Yang, Zhen; Xie, Chong; Bao, Yuhai; Liu, Fengyuan; Wang, Haiyan; Wang, Yaqin

doi:10.1016/j.tifs.2023.02.017

Cited by 37 publications

(20 citation statements)

References 120 publications

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“…The CLSM images of the twelve plant‐based milk samples are displayed in Figure S2, in general, the green and yellow dots are in the majority, and there were only a very few red dots, indicating that the samples contained mainly starch and protein (Pratap & Gupta, 2020; Ding et al ., 2021; Yang et al ., 2023). At the same time, it could be very clearly seen that the plant‐based milk samples after high‐pressure homogenisation processing had finer and more uniformly distributed particles, but also a small number of aggregates were observed.…”

Section: Resultsmentioning

confidence: 99%

High‐pressure homogenisation improves food quality of plant‐based milk alternatives

He,

2023

Int J of Food Sci Tech

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SummaryThere is a growing market for plant‐based milk products, but the consumer acceptance remains low when compared with cow milk. The aim of this study was to compare the physiochemical and organoleptic properties of plant‐based milk made from adzuki bean, adlay and oat, and to investigate the effects of using household and high‐pressure homogeniser on the physiochemical and sensory properties of plant‐based milk. The colour, pH, Brix value, suspension stability, total solid content, total soluble protein content, particle size distribution, steady‐shear rheological properties, microstructure and sensory attributes of the samples were determined. The lightness and Brix values of the plant‐based milk samples were increased 2.9%–9.6%, and 1%–5% after HPH, respectively, indicating the increase in total soluble protein content and the release of starch granules. The particle size of the samples reduced over 50%, and the viscosity apparently increased after HPH. Sensory evaluation showed that there was no significant difference in the acceptability of samples prepared by household and HPH, but the samples containing adzuki bean and oat had higher acceptance. In conclusion, HPH could significantly improve food quality of plant‐based milk products, more in‐depth research can be conducted to develop more acceptable plant‐based milk products with HPH technology.

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Section: Resultsmentioning

confidence: 99%

High‐pressure homogenisation improves food quality of plant‐based milk alternatives

He,

2023

Int J of Food Sci Tech

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“…Oat endosperm has between 6–18% oil content, which is significantly higher than other cereals [averaging 2.41% in barley ( Hordeum vulgare ) and 2.18% in wheat ( Triticum aestivum )] 2 , 3 . The high oil content of oat grain suggests a possible important use for food oils and in animal feeds 4 . Despite the unique composition, global oat production has steadily declined over the past 50 years to 25 million tons in 2023 ( http://www.fao.org/faostat/ ), suggesting the genetic improvement has lagged behind major cereal crops such as rice, wheat, and maize, making the crop less desirable to grow.…”

Section: Background and Summarymentioning

confidence: 99%

Chromosome-level genome assembly of the diploid oat species Avena longiglumis

Liu,

Xiong,

Wang

et al. 2024

Sci Data

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Diploid wild oat Avena longiglumis has nutritional and adaptive traits which are valuable for common oat (A. sativa) breeding. The combination of Illumina, Nanopore and Hi-C data allowed us to assemble a high-quality chromosome-level genome of A. longiglumis (ALO), evidenced by contig N50 of 12.68 Mb with 99% BUSCO completeness for the assembly size of 3,960.97 Mb. A total of 40,845 protein-coding genes were annotated. The assembled genome was composed of 87.04% repetitive DNA sequences. Dotplots of the genome assembly (PI657387) with two published ALO genomes were compared to indicate the conservation of gene order and equal expansion of all syntenic blocks among three genome assemblies. Two recent whole-genome duplication events were characterized in genomes of diploid Avena species. These findings provide new knowledge for the genomic features of A. longiglumis, give information about the species diversity, and will accelerate the functional genomics and breeding studies in oat and related cereal crops.

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“…Compared with dairy products, the nutritional and sensory properties of oat beverages are sometimes poor, probably owing to the low protein content, the presence of anti-nutritional factors and the lack of some essential amino acids [ 79 ]. In order to improve this situation, several processing methods, such as milling, sprouting and fermentation, have been implemented, of which the fermentation process remains the most effective way to improve their sensory, nutritional, and edible properties [ 80 ], as shown in Figure 3 .…”

Section: Health Benefitsmentioning

confidence: 99%

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

Qian

Guo

et al. 2023

Foods

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Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste.

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Oat: Current state and challenges in plant-based food applications

Cited by 37 publications

References 120 publications

High‐pressure homogenisation improves food quality of plant‐based milk alternatives

High‐pressure homogenisation improves food quality of plant‐based milk alternatives

Chromosome-level genome assembly of the diploid oat species Avena longiglumis

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

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